30th April 2020

Featured / Food / Not Just a Pretty Plate

Wild Garlic Soup

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Wild Garlic Soup

Serves: 4

Cooks in: 45 mins

Difficulty: Easy


200g wild garlic (roughly 4 handfuls)
1 onion, chopped
2 large potatoes, peeled and cubed (we use Maris Pipers)
1.2 litres of vegetable stock
Salt & pepper
Glug of vegetable oil for frying
Crème fraîche/cream to serve (optional)


Don’t add the wild garlic too early or it will lose its vibrant green colour.
Make a double batch and freeze to enjoy out of season.


1. Sweat the onion in a glug of oil and a pinch of salt until translucent.

2. Add the potatoes and cook for a minute or so. Pour over the stock and simmer until potatoes are soft.

3. Add in your freshly foraged wild garlic, and leave to simmer for a couple more minutes.

4. Remove from heat, season, and blitz to your desired consistency.

5. Serve with a dollop of crème fraîche (or a drizzle of cream depending on your preference), and a slice of generously toasted and buttered sourdough bread.

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Not Just a Pretty Plate

With hearty appetites for cooking, capturing and consuming foods, Zoe and Catie co-author food blog, Not Just A Pretty Plate. Hailing from rural Northumberland, the childhood friends first began cooking as a team whilst at the University of Leeds. Both currently based in London, Zoe is a freelance food photographer and Catie works as a social media editor and copywriter.

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